Yellow Cabbage Collards - also known as the Carolina Cabbage Collard, differs from conventional collard greens by the thinness of their leaves, which have finer veining and more of a yellow tone to their shade of green. Yellow Cabbage Collards have a silky, tender texture, more akin to spinach than bitter greens. The flavor, which reaches its peak in late summer, is milder and less bitter than regular collard greens, which ripen later in the season. You can prepare Yellow Cabbage Collards like kale- just trim the leaf away from fibrous midribs and it can be sliced and sautéed, massaged and served raw in salad, roasted crispy, or even pickled. Yellow Collards can also be, and still most often are, prepared in the manner that has become traditional to southern collards -long boiled in salted water with a piece of fatback or bacon.
The yellow cabbage collard has a different taste than what is called a green Georgia collard, as it is more tender. This vegetable in the pictures grows like a perennial tree in The Clayton Farm for a decade. It can be propagated by cuttings or seeds.